Paradies Lagardère
The General Manager will provide 100% support and commitment to achieving the company’s strategic goals including profitable growth, guest satisfaction and associate engagement. The General Manager is responsible for ensuring that their team surprises and delights Vino Volo customers through sophisticated customer service and wine expertise at the tasting bar, in the tasting lounge, or in the retail section of the restaurant. The General Manager strives to develop and mentor their team, acting as a role model and a teacher. The primary goals of the General Manager are to lead and coach their team to 1) impress customers with the quality of the Vino Volo experience; and 2) sell flights, glasses, food pairings and retail bottles of wine to these same customers.
Responsibilities
People: Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
Must be passionate about supporting your TEAM!
Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
Consistently recognize team members when they excel. Ensure that a coaching culture thrives, holding direct reports accountable to all policies and standard operating procedures.
Source high potential candidates using a variety of recruiting avenues. Ensure each candidate is screened using approved interview guides.
Ensure all direct reports complete all compliance based and brand specific training by the due date.
Set clear performance goals and expectations for your team. Following up consistently, providing feedback on an ongoing basis.
Ensure performance evaluations and associate coaching is delivered on a timely basis.
Drive associate engagement through a variety of methods, including the annual engagement survey. Be an active listener and leader, holding regularly scheduled meetings to assess the team’s morale and making necessary adjustments.
Operational Excellence: Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.
Must have a passion for the guest!
Must say “Yes”, “Please” and “Thank You”!
Must smile often!
Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests.
Role model the behaviors and service expectations you have of your team.
Maintain professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and dress code.
Be a visible presence. Available to members of the management team, hourly associates, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments as necessary.
Create a culture that promotes a safe and healthy environment.
Ensure that all HACCP related initiatives are being followed and acted on when necessary. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure consistent high quality of food preparation and service.
Ensure all opening and closing checklists are being used and take appropriate disciplinary action when they are not.
Verify that all nightly, weekly, and monthly closing procedures are completed accurately, including paperwork, time adjustments, and voucher and invoice data entry.
Profitable Growth: Drive top line sales and profitability.
Analyze financial data on a daily basis and take appropriate action to maintain profitability.
Ensure schedules are written to maximize sales and ensure guest satisfaction. Labor and payroll goals, as a percentage of sales, must be achieved.
Maintain an acceptable food cost percentage by overseeing food and beverage purchasing, quality and cost control.
Ensure all recipe and portioning standards are being followed to minimize costs.
Monitor supply purchases, utility usage and miscellaneous expenditures, making adjustments as necessary to ensure profitability.
Ensure personnel/payroll related administrative duties are completed accurately, on time, and following company policies and procedures.
Ensure proper security and loss prevention procedures are in place to protect associates, guests, and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or associate is injured.
Review financial information frequently with the management team to assist with achieving financial goals. All managers are required to know the cost and budget goals.
Innovation: Identify opportunities and solve them.
Must have a thorough understanding of all hardware and software systems that are used (inventory, purchasing, forecasting, scheduling and time keeping, email, and electronic filing systems).
Demonstrate the ability to adapt to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.
Be innovative and collaborative in driving departmental success.
Productivity: Maximize resources to improve process and grow the business.
Exhibit efficiency, manage tasks with urgency, delegate, and empower others while monitoring effort.
Self-driven, work independently, and always do the right thing.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Maintain performance under pressure with tight deadlines and detailed questioning.
Effective Communication: Develop and deliver multi-mode communications that convey the needs of different audiences.
Role model open communication and accessibility for management and staff.
Open-minded to feedback and able to work as part of a team in a dynamic environment.
Demonstrate leadership courage and the ability to coach both up and down the organization.
Qualifications
5-7 years of experience in a full-service restaurant.
Serve Safe Food Manager’s Certification within six months of hire/promotion.
Ability to lift a minimum of 25 lbs. and perform essential job functions (standing, bending, reaching, climbing on a ladder, walking long distances).
Stand for long periods; ability to work in varying temperatures.
Bachelor of Science degree in hotel/restaurant management is desirable; a combination of practical experience and education will be considered.
Proficient in restaurant functions: food planning, purchasing, sanitation, security, policies, personnel management, records, and reporting.
Willing to work various shifts in a 7/365 team environment; schedule determined by business needs.
Proficiency in reading/writing, Microsoft Office, and mathematics.
Five or more years as a General Manager, Assistant General Manager, or Floor Manager in a well-run full-service restaurant or related hospitality role; strong wine fundamentals preferred.
A four-year college degree is preferred; two years of college education is required.
This position description describes the primary elements of the role and may be amended. It does not constitute a contract of employment.
#J-18808-Ljbffr
Responsibilities
People: Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
Must be passionate about supporting your TEAM!
Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
Consistently recognize team members when they excel. Ensure that a coaching culture thrives, holding direct reports accountable to all policies and standard operating procedures.
Source high potential candidates using a variety of recruiting avenues. Ensure each candidate is screened using approved interview guides.
Ensure all direct reports complete all compliance based and brand specific training by the due date.
Set clear performance goals and expectations for your team. Following up consistently, providing feedback on an ongoing basis.
Ensure performance evaluations and associate coaching is delivered on a timely basis.
Drive associate engagement through a variety of methods, including the annual engagement survey. Be an active listener and leader, holding regularly scheduled meetings to assess the team’s morale and making necessary adjustments.
Operational Excellence: Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.
Must have a passion for the guest!
Must say “Yes”, “Please” and “Thank You”!
Must smile often!
Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests.
Role model the behaviors and service expectations you have of your team.
Maintain professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and dress code.
Be a visible presence. Available to members of the management team, hourly associates, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments as necessary.
Create a culture that promotes a safe and healthy environment.
Ensure that all HACCP related initiatives are being followed and acted on when necessary. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure consistent high quality of food preparation and service.
Ensure all opening and closing checklists are being used and take appropriate disciplinary action when they are not.
Verify that all nightly, weekly, and monthly closing procedures are completed accurately, including paperwork, time adjustments, and voucher and invoice data entry.
Profitable Growth: Drive top line sales and profitability.
Analyze financial data on a daily basis and take appropriate action to maintain profitability.
Ensure schedules are written to maximize sales and ensure guest satisfaction. Labor and payroll goals, as a percentage of sales, must be achieved.
Maintain an acceptable food cost percentage by overseeing food and beverage purchasing, quality and cost control.
Ensure all recipe and portioning standards are being followed to minimize costs.
Monitor supply purchases, utility usage and miscellaneous expenditures, making adjustments as necessary to ensure profitability.
Ensure personnel/payroll related administrative duties are completed accurately, on time, and following company policies and procedures.
Ensure proper security and loss prevention procedures are in place to protect associates, guests, and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or associate is injured.
Review financial information frequently with the management team to assist with achieving financial goals. All managers are required to know the cost and budget goals.
Innovation: Identify opportunities and solve them.
Must have a thorough understanding of all hardware and software systems that are used (inventory, purchasing, forecasting, scheduling and time keeping, email, and electronic filing systems).
Demonstrate the ability to adapt to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.
Be innovative and collaborative in driving departmental success.
Productivity: Maximize resources to improve process and grow the business.
Exhibit efficiency, manage tasks with urgency, delegate, and empower others while monitoring effort.
Self-driven, work independently, and always do the right thing.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Maintain performance under pressure with tight deadlines and detailed questioning.
Effective Communication: Develop and deliver multi-mode communications that convey the needs of different audiences.
Role model open communication and accessibility for management and staff.
Open-minded to feedback and able to work as part of a team in a dynamic environment.
Demonstrate leadership courage and the ability to coach both up and down the organization.
Qualifications
5-7 years of experience in a full-service restaurant.
Serve Safe Food Manager’s Certification within six months of hire/promotion.
Ability to lift a minimum of 25 lbs. and perform essential job functions (standing, bending, reaching, climbing on a ladder, walking long distances).
Stand for long periods; ability to work in varying temperatures.
Bachelor of Science degree in hotel/restaurant management is desirable; a combination of practical experience and education will be considered.
Proficient in restaurant functions: food planning, purchasing, sanitation, security, policies, personnel management, records, and reporting.
Willing to work various shifts in a 7/365 team environment; schedule determined by business needs.
Proficiency in reading/writing, Microsoft Office, and mathematics.
Five or more years as a General Manager, Assistant General Manager, or Floor Manager in a well-run full-service restaurant or related hospitality role; strong wine fundamentals preferred.
A four-year college degree is preferred; two years of college education is required.
This position description describes the primary elements of the role and may be amended. It does not constitute a contract of employment.
#J-18808-Ljbffr